CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF OIL OBTAINED FROM DIFFERENT TURKISH SAFFLOWER SEED VARIETIES AND MULTIVARIATE DISCRIMINATION OF VARIETY WITH A CHEMOMETRIC APPROACH

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dc.contributor.authorGuzererler, H. Hande Akcar
dc.contributor.authorGumuskesen, Aytac Saygin
dc.date.accessioned2021-05-03T20:33:20Z
dc.date.available2021-05-03T20:33:20Z
dc.date.issued2021
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study: the oil content, fatty acid composition, sterol profile, vitamin E content (alpha-tocopherol), and oxidative stability of oils extracted from different varieties of safflower seeds of Turkish origin [Dincer (spineless), Ayaz (less-spiny), Balci (spiny), Linas (spiny), Olas (spiny ), and Asol (spiny)] were investigated. The results showed that there were significant differences among the varieties for the parameters investigated. The highest oil content was obtained from the Linas and Olas varieties. The major fatty acid for Dincer, Ayaz, Balci, and Linas varieties was determined as linoleic acid. Oleic acid was the major fatty acid for the Olas and Asol varieties. The high-oleic safflower oils (Olas, Asol) were the most stabile oils. There were no significant differences among the other high-linoleic safflower varieties (Dincer, Ayaz, Balci, and Linas) for oxidative stability. The major sterols were determined as beta-sitosterol, Delta 7-stigmastenol, campesterol, and stigmasterol. The Principal Component Analyses showed that the fatty acid composition and sterol profile of the safflower oils were responsible for the discrimination of variety. Variables sorted by F2 component, meaning that they have an important effect on the classification of the Ayaz variety while variable sorted by their squared cosine values for F1 component fatty acids have an important effect on the classification of Dincer, Balm, Linas, Olas and, Asol safflower oil samples. The F1 and F2 components were placed far from the origin, meaning that both components have an important effect on the classification of the Ayaz variety by PCA applied to the sterol profile.en_US
dc.description.sponsorshipEge University Scientific Research ProjectEge University [11 MUH 016]en_US
dc.description.sponsorshipThis review was part of a PhD dissertation by Hatice Hande Alcor Gtizererler, supported by Ege University Scientific Research Project (Project No: 11 MUH 016).en_US
dc.identifier.endpage1748en_US
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issn1018-4619en_US
dc.identifier.issn1610-2304en_US
dc.identifier.issue2Aen_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1740en_US
dc.identifier.urihttps://hdl.handle.net/11454/69981
dc.identifier.volume30en_US
dc.identifier.wosWOS:000626629800019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherParlar Scientific Publications (P S P)en_US
dc.relation.ispartofFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSafflower seeden_US
dc.subjectfatty acid compositionen_US
dc.subjectsterol profileen_US
dc.subjectvitamin Een_US
dc.subjectoxidative stabilityen_US
dc.subjectprincipal component analysisen_US
dc.titleCHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF OIL OBTAINED FROM DIFFERENT TURKISH SAFFLOWER SEED VARIETIES AND MULTIVARIATE DISCRIMINATION OF VARIETY WITH A CHEMOMETRIC APPROACHen_US
dc.typeArticleen_US

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